Mantecado De Coco (Coconut Ice Cream)
"This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Recipe #169667 or meringue cookies."
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 1/2 qts
ingredients
- 1 3⁄4 cups sugar
- 4 egg yolks
- 1 cup hot milk
- 1⁄2 teaspoon salt
- 2 cups cold milk
- 2 cups coconut milk
directions
- Beat the sugar and yolks.
- Add hot milk and salt.
- Cook this over low heat until it thickens a bit.
- Add cold milk and coconut milk.
- Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
